I never used to like cabbage.
Somehow, at this time of year though, every year, I find myself making dishes with cabbage. From side dishes, to soups, to pasta dishes. They all taste good, they all have a really homey, comfort kind of feel, and they are all delicious.
There are lots of different kinds of cabbage. I do not profess to know them all, nor have I studied them, my experience has been with white and red cabbage which have tight leaves and heads that are far too large to use in any reasonable length of time, unless of course you go on a cabbage diet for a week. But what the heck, a head of cabbage is not very expensive.
Then there is savoy cabbage, it’s round like the white cabbage, but it has curly, looser leaves different than the traditional white/red cabbage and it has a lot more personality. Then there are others.
Some are more suited to certain kinds of dishes than others. For instance, savoy cabbage is favored for stuffed cabbage, the white cabbage is favored for caramelized cabbage as well as some cabbage soups as it holds up when cooked.
This year’s fascination included a soup, a side and a pasta.
In the meantime, try these, including my latest favorite soup.
Savory Cabbage & Blue Cheese Soup à la Française
This soup truly captures everything I love about a cozy, creamy dish for the season. Cabbage, being such a versatile and readily available vegetable right now, pairs beautifully with the other ingredients to create a wholesome, comforting bowl. It’s the kind of homey recipe that feels indulgent yet simple, no special trip required, just pure comfort straight from the kitchen.
Sweet and Peppery Caramelized Cabbage Pasta
This traditional Hungarian cabbage pasta recipe delivers big flavor with minimal effort, a true reminder that humble ingredients can create unforgettable meals.
Sautéed Savoy Cabbage with Streaky Smoked Bacon
Fall has a way of nudging us toward comfort, toward dishes that warm from the inside out. For me, one of those go-to comforts is bacon and savoy cabbage. This dish is humble, but don’t let that fool you.
Colcannon – The Irish Inspired Mashup
This easy Colcannon recipe is my take on the classic Irish mashed potatoes with cabbage. I used smoked bacon and some leftover cabbage I already had on hand, and the result was a simple, hearty dish that comes together quickly.
Layered Cabbage (Rakott Kaposzta)
This dish of Layered Pork and Cabbage, Rakott Káposzta, was one of my mother’s favorites, and it’s easy to understand why. It’s hearty, comforting, and full of rich, familiar flavors. The key to making it truly shine is using freshly ground pork shoulder. It adds a depth and juiciness that pre‑ground meat just can’t match.
I felt like making a truly hardy casserole. Something warm, fragrant, and satisfying and this Savoy Cabbage and Cauliflower Gratin delivered exactly that. With its tender layers of Savoy cabbage, mellow cauliflower, and a rich, golden gratin topping, it strikes that perfect balance between rustic comfort and elegant simplicity.
I have more, and I will update with the latest as time goes on, but in the meantime, try these and let me know what you think.
